This cranberry loaf cake brings together a buttery vanilla batter, swirls of cranberry jam, and a pink cranberry cream cheese glaze. Buttermilk gives the cake a tender crumb, while the jam adds fruity flavor to each slice. The two batters are layered alternately in the pan, creating a marbled pattern that makes the cake just as lovely sliced as it is whole.
I love serving a loaf cake like this with an afternoon cup of coffee or tea, but that cranberry glaze also makes it a beautiful addition to a holiday dessert table. There’s no filling to assemble or elaborate decorating to do-just let the cake cool, spoon the glaze over the top, and slice when you’re ready to serve.
Using cranberry jam makes this cranberry loaf cake easy to prepare without cooking a separate fruit filling. The jam is mixed into half of the batter, giving each slice a gentle cranberry flavor and a pretty marbled pattern. If you enjoy fruity loaves, try my Raspberry Bread for another delicious bake to share with family and friends.
For this recipe, I use buttermilk in the batter and cranberry jam in both the cake and the glaze. If you’re out of buttermilk, King Arthur Baking’s guide to buttermilk substitutes explains several alternatives. Choose a thick cranberry jam for the batter, and check the center carefully before taking the loaf out of the oven, as a thinner jam may mean it needs a little longer to bake.
Quick Recipe Info
- Prep Time: 20 minutes
- Bake Time: About 1 hour; longer if needed
- Cooling Time: Cool completely before glazing
- Total Time: About 1 hour 20 minutes, plus cooling
- Yield: 1 loaf
- Loaf Pan: 9 × 5 inches
- Oven Temperature: 350°F (175°C)
- Course: Dessert
- Difficulty: Easy
Why You’ll Love This Cranberry Loaf Cake
- Tender, buttery crumb: Butter and buttermilk give this loaf a rich flavor and a soft texture.
- Made with cranberry jam: No need to cook a separate fruit filling or wait for fresh cranberries to be in season.
- Beautiful marbled slices: Alternating vanilla and cranberry batters creates a lovely pattern with very little effort.
- Creamy cranberry glaze: Cream cheese, cranberry jam, and vanilla make a fruity topping that adds color and flavor.
- Easy to dress up for the holidays: The pink glaze makes this cranberry loaf cake a beautiful addition to Thanksgiving brunch or a Christmas dessert table.
- Lovely with coffee or tea: Serve a slice for an afternoon treat or a simple dessert after dinner.
Ingredients You’ll Need
This cranberry loaf cake uses simple baking staples, with cranberry jam adding fruit flavor to both the batter and the glaze. Find the full measurements in the recipe card below.
- All-purpose flour: Gives the loaf structure. Spoon it into your measuring cup and level it off to avoid adding too much.
- Baking powder and baking soda: Help the batter rise as it bakes.
- Salt: Balances the sweetness and brings out the buttery vanilla flavor.
- Butter: Adds richness. Use melted butter that has cooled slightly before combining it with the other ingredients.
- Granulated sugar: Sweetens the cake and helps create a tender crumb.
- Eggs: Bind the batter and provide structure. Bring them to room temperature for easier mixing.
- Vanilla extract: Adds warmth to both the cake and the glaze.
- Buttermilk: Adds moisture and a gentle tang. Room-temperature buttermilk helps keep the melted butter from firming up during mixing.
- Cranberry jam: Stirred into half of the batter for the marbled layers. A thick, spreadable jam works best; a thinner jam may require extra baking time.
- Cranberry cream cheese glaze: Cranberry jam, softened cream cheese, powdered sugar, milk, and vanilla create the pink topping. Mix until smooth and spoon over the completely cooled loaf.
How to Make Cranberry Loaf Cake
- Prepare the oven and pan. Preheat the oven to 350°F (175°C). Line a 9 × 5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
- Combine the dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
- Mix the wet ingredients. In a separate large bowl, whisk the melted, slightly cooled butter with the sugar. Add the buttermilk, eggs, and vanilla, then whisk until well combined.
- Make the batter. Add the dry ingredients to the wet mixture. Gently stir just until no dry flour remains, taking care not to overmix.
- Add the cranberry jam. Divide the batter into two portions. Stir the cranberry jam into one portion until evenly incorporated, leaving the other portion plain.
- Layer the batters. Spoon the vanilla and cranberry batters alternately into the prepared pan, continuing until both are used up. This creates the marbled pattern inside the loaf.
- Cover and bake. Loosely tent the pan with aluminum foil, leaving room for the cake to rise. Bake for about 1 hour, removing the foil during the final 10 minutes to allow the top to brown. Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter. If needed, continue baking and check again at 5-minute intervals. A thinner cranberry jam may increase the baking time.
- Cool the loaf. Let the cake rest in the pan for about 15 minutes, then carefully lift it out using the parchment paper. Transfer to a wire rack and cool completely before glazing.
- Prepare the glaze and finish. Beat the softened cream cheese until smooth, then mix in the cranberry jam, powdered sugar, milk, and vanilla until well combined. Spoon the glaze over the cooled cranberry loaf cake, allowing it to drip down the sides. Slice and serve.
How to Store and Freeze
Refrigerate: Because of the cream cheese glaze, store this cranberry loaf cake in an airtight container in the refrigerator for up to 4 days. Let individual slices sit at room temperature for about 20–30 minutes before serving so the crumb softens. Avoid leaving the glazed cake out for more than 2 hours.
Freeze: For the best texture, freeze the loaf without the glaze. Once completely cooled, wrap the whole cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.
Thaw and glaze: Thaw the wrapped cake overnight in the refrigerator. Prepare the cranberry cream cheese glaze and spoon it over the thawed loaf before serving.
Freeze glazed leftovers: Already-glazed slices can also be frozen. Place them on a parchment-lined tray and freeze until the topping is firm, then wrap and transfer to a freezer-safe container. Thaw in the refrigerator; the glaze may become slightly softer after thawing.
Frequently Asked Questions (FAQ)
Can I use homemade cranberry jam?
Yes! Use a thick, spreadable jam and let it cool completely before adding it to the batter. A runny jam adds extra moisture and may increase the baking time.
Can I replace the jam with fresh or dried cranberries?
Fresh and dried cranberries are not direct substitutes here. The jam blends into half of the batter, contributing sweetness, moisture, and flavor. For the intended marbled result, stick with cranberry jam.
Can I use cranberry sauce instead?
A thick, smooth cranberry sauce may work, but it can differ from jam in sweetness and water content. Avoid a watery sauce, and keep in mind that the flavor, texture, and baking time may change. This recipe was made with cranberry jam.
What can I use instead of buttermilk?
A common substitute is 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Let it stand for 5–10 minutes before using. It will be thinner than cultured buttermilk, so the cake’s texture may differ slightly.
Do I need to swirl the batter with a knife?
No. Alternating spoonfuls of vanilla and cranberry batter creates the pattern as you fill the pan. Avoid stirring the batters together in the pan, which can blur the layers.
Why is my cranberry loaf cake taking longer to bake?
The consistency of your jam, the pan material, and your oven can all affect baking time. Check the center with a toothpick rather than relying only on the clock. If it comes out with wet batter, continue baking in 5-minute intervals. Loosely cover the top with foil if it is already browned.
Why did my loaf turn out dense?
Overmixing after adding the flour, measuring too much flour, or underbaking can make the cake dense. Stir only until the flour is incorporated, measure carefully, and check the center before removing the loaf from the oven. The cranberry portion will naturally be a little more moist than the vanilla portion.
How do I adjust the glaze consistency?
If the glaze is too thick, add milk a few drops at a time. If it is too thin, mix in a little more powdered sugar. Start with softened cream cheese for a smooth topping, and glaze only when the cake is completely cool.
Can I make this cake a day ahead?
Yes. Bake and cool the loaf completely, then keep it covered in the refrigerator overnight. You can glaze it ahead or add the topping before serving. Let the cake sit briefly at room temperature before slicing for a softer crumb.
Nutrition per Serving
Approximate values per slice, based on 10 slices, including the cranberry cream cheese glaze:
- Calories: 470 kcal
- Carbohydrates: 74 g
- Protein: 6 g
- Fat: 17 g
- Saturated Fat: 10 g
- Cholesterol: 100 mg
- Fiber: 1 g
- Sugar: 54 g
Nutrition values are estimates and may vary depending on the ingredients used, especially the sugar content of your cranberry jam.
Conclusion
This cranberry loaf cake turns simple ingredients into a beautiful homemade dessert, with buttery vanilla and cranberry layers beneath a creamy pink glaze. It’s easy enough for an afternoon baking project and lovely enough to share at a holiday gathering.
Serve a slice with your favorite coffee or tea, and enjoy every fruity, buttery bite. If you try this recipe, leave a comment and a rating below. I’d love to hear how it turned out!
Happy baking!
The Best Cranberry Loaf Cake with Cream Cheese Glaze
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a 9 × 5-inch loaf pan with parchment paper, leaving an overhang on the sides.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the melted, slightly cooled butter with the granulated sugar. Add the eggs, buttermilk, and vanilla. Whisk until well combined.
- Add the dry ingredients to the wet ingredients. Gently stir until no dry flour remains. Do not overmix.
- Divide the batter into two equal portions. Stir the cranberry jam into one portion until evenly combined, leaving the other portion plain.
- Spoon the vanilla and cranberry batters alternately into the prepared loaf pan until all the batter is used.
- Loosely tent the pan with aluminum foil, leaving room for the cake to rise. Bake for approximately 1 hour, removing the foil during the final 10 minutes to allow the top to brown.
- Insert a toothpick into the center. The cake is ready when it comes out clean or with a few moist crumbs, but no wet batter. If needed, bake longer, checking at 5-minute intervals. Cover loosely with foil again if the top is already browned.
- Let the loaf cool in the pan for about 15 minutes. Carefully lift it out using the parchment paper and transfer to a wire rack. Cool completely.
- For the glaze, beat the softened cream cheese until smooth. Mix in the cranberry jam, powdered sugar, milk, and vanilla until well combined.
- Spoon the glaze over the cooled loaf, allowing it to drip down the sides. Cut into 10 slices and serve.
Notes
- Cranberry jam: Use thick, spreadable jam. If using homemade jam, cool it completely first. A thinner jam may increase the baking time. Jam weights are approximate and vary by brand and consistency.
- Mixing: Room-temperature eggs and buttermilk help prevent the melted butter from firming up. Mix gently after adding the flour.
- Glazing: Cool the cake completely before adding the topping. If necessary, adjust the glaze with a few drops of milk or a little powdered sugar.
- Storage: Keep the glazed cake in an airtight container in the refrigerator for up to 4 days. Let individual slices sit at room temperature for 20–30 minutes before serving.
- Freezing: Wrap the cooled, unglazed loaf or individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then add the glaze.
- Nutrition: Estimated values include the glaze and are based on 10 slices. The sugar content of the cranberry jam will affect the final values.